Homemade Wheat Thins

We are having some unusual warm weather this week and it is giving me Spring Fever like crazy! The snow is melting, our moods are lifted, and I think I should be able to run outside this afternoon once the ice melts. I can’t wait. :)

Now, if only the sun would come out…

Before I get to today’s recipe, I want to tell you about a Breakfast Program for kids called Toonies for Tummies. Toonies for Tummies helps fight child hunger in schools by providing breakfast every morning before hungry children head off to class. The money raised helps as many as 75,000 children across Canada.

It is estimated that as many as 1 in 5 children go hungry every day in the neediest communities across Canada.

You can donate $2 at your participating grocery store or you can donate online here. I think it is a great program and it is such an easy way to make a difference in the lives of children who really need it.

Growing up, Wheat Thins used to be one of my favourite ‘boxed’ crackers to buy at the grocery store. When I heard that I could make them at home for much less money and without any strange preservatives I was very excited. I made a half batch because I wasn’t sure if I would like them or not, but I really wished that I made a full batch, so I posted the full batch recipe below.

1. Preheat oven to 400 F. Line two baking sheets with parchment paper or a non-stick mat.

2. In a large bowl, whisk together the dry ingredients (flour, sugar, paprika, salt).

3. With a pastry blender (or two forks), cut in the Earth Balance or butter into the flour mixture until crumbly. See image below. Now mix together the water and vanilla and then pour into the flour and Earth balance mixture. Stir this mixture until it comes together. I got in there with my hands and really squeezed the dough to help it come together. If it appears dry add a touch of water, but you don’t want it sticky.

4. Split the dough in half. On a floured surface or on a non-stick mat, roll out one half of the dough very thin (1/16th inch). Using a pizza cutter, cut into whatever shape you desire. Using a splatula, place the crackers on the prepared baking sheet. Repeat as necessary. Sprinkle with more salt and sesame seeds if desired.

5. Bake for 8-10 minutes, watching closely. Half way through baking rotate the pan to ensure even baking. My crackers took 10 minutes, but if you do not use a baking mat it will likely take less time for you. Be careful because they burn quickly. Cool completely. Makes about 64 crackers for this full recipe. Store in an air-tight container.

Note: This recipe made enough crackers for two baking sheets. I baked them separately, but I am sure you could bake them at the same time as long as you rotate the pans half way through.

It is amazing how GOOD these crackers are with just a few basic ingredients!

All you do is whisk the dry ingredients, cut in the Earth Balance or butter, add water + stir, and then roll out the dough + slice.

Do not be afraid of rolling out the dough either. It was very user-friendly! And it doesn’t have to be perfect, so not to worry. I went for the rustic look. ;)

I made traditional rectangles (with rustic edges!), but you can make any shape you want! Triangles might be fun, especially if you used them in dips like guacamole or salsa. A wheat thin tortilla, perhaps?

Sprinkle with kosher salt before baking. This step is key! Place on the baking sheet and bake for 8-10 minutes at 400F. I rotated the baking sheet half way through baking.

In just over 30 minutes, I had delicious homemade crackers.

Allow to cool if you have the restraint.

I did not. The crackers sizzled on my tongue. ;)

These vegan wheat thins taste a lot like the boxed version, but we think they taste even better!

Eric and I both agreed that they are our favourite homemade crackers to date. You just can’t beat how short the ingredient list is and how easy they are to throw together.

I’d have to say my favourite crackers growing up were triscuits and wheat thins. Now I like Mary’s organic crackers and Kashi crackers, but they are expensive. Thanks for the recipe, I will have to try them.

I LOVED the Ritz Cheese sandwiches! Wheat Thins were definitely a pantry staple when I was younger too, but now my faves are Triscuits (now there’s a baking challenge for you!!!) Great info about the breakfast program, I think it’s such a great cause.

Making crackers has always intimidated me for some reason, but now I might have to give it a try! I used to (and still do) love wheat thins and Ritz. I’m also really loving Triscuits with rosemary and olive oil these days.. mmm!

Wow, I can’t believe how easy this recipe looks! This is something I might actually be able to pull off! I love Wheat Thins but stopped eating them recently when the ingredient list freaked me out. Love this option — thanks for sharing!

These look great. I love wheat thins although nowadays I tend to stick with Mary’s organic rice crackers. I’ll definitely give this recipe a try, so thanks for sharing :-)
So glad to see you mentioned the hunger problem in our communities. I started volunteering at a local food bank in November and what I see there would break your heart. The thing that upset me the most this week was to see that the donations have pretty much stopped now that the Christmas food drive is over. I talked with others who have worked there for years and heard that other than a slight increase during Easter, donations will pretty much stop until Thanksgiving. This means we’ll run out of food to give out to clients in the meantime. So thank you for bringing this hunger issue to light. Maybe some of your readers will even consider dropping off a few non-perishables at their local food banks!

I love making my own crackers! I am excited to try this wheat thin version. Normally, I just use flour, butter, salt, and a homemade vegetable puree (sweet potatoes, tomatoes, peppers, onions, carrots, celery) in place of the water to make veggie crackers. Can’t wait to try these!

Mmmm! I love crackers and wheat thins are one of my favs. I try not to eat crackers though because usually once I start I can’t stop and those calories add up FAST. Eating a whole box of crackers is not exactly my idea of a healthy meal ;)

As a kid, I loved the Ritz cheese sandwich crackers. I had some recently, on a nostalgic whim, and trust me, they are nowhere near the same as I remember them – ick! I’m proud to say that I think my tastes have matured a bit. But now, I love Wheat Thins (so I’m really excited to try this recipe), and Vegetable Thins.

This recipe looks amazing! I loved wheat thins growing up and my boys love them now. I buy very few boxed crackers and the ones I buy they won’t eat so I am definetely making these and I know they will love them.

I love most kinds of crackers. Even when they don’t taste very good, they are crunchy which is absolutely enough for me. I’m easy to please :) . These wheat thins look very good and the recipe is simple enough for me so I will definitely give them a try.

Wheat thins were one of my ultimate favorites. They were so salty and delicious. When I was going through my many growth spurts I could easily polish off a box a day. Yum! Great recipe, and thanks for sharing Toonies for tummies with us, sounds like a fantastic program!

Ahhh as always, you have completely made my life. I am such a cracker addict but reaally dislike the long ingredient lists! I have been wanting to make my own and now I can! Weeeeee!! Thanks again for like the millionth awesome recipe :D Oh and PLEASE make the Ritz Cheese Bites! They used to be my fave!

Thank you, thank you, thank you for this post!
Similar to you, I used to love eating Wheat Thins in college but gave them up when I found out they weren’t as “healthy” as I thought they were. I’m going to have to try this!

Wheat thins and triscuits were always my favourite crackers! I cannot wait to try this recipe. I can’t believe the short ingredient list – I’ve never made crackers before, but I will definitely start if they are all this easy!!

I think these crackers will be especially delicious with your totally awesome hummus recipe. I go through a batch of that every week and I am always looking for something new to have it with! Triangle crackers would be great dippers!

I totally ate the reduced fat wheat thins as part of my breakfast today… and was thinking about how gross they are for me. I can’t wait to go home and make a batch of these… perfect for my road trip tomorrow! woooooo! yumm

YUM! making these so they’re ready once our detox is done! Do you think I could make them with rice flour or something to get the gluten out? and how maple syrup instead of the sugar (or would the liquid just mess it up?)
thx!

I am surprised how simple the ingredient list is. Like you said, I don’t like eating too many foods with all the mystery ingredients/preservatives. I find it so satisfying when I can make something like this at home, knowing exactly what went in it, and recognizing all of it as food!

i wish we were having better weather in Sask. we are getting dumped on by snow. Not sure how Alberta is doing where your mom is tho! hopefully they dont get too snowed in either. Although i wouldn’t mind a snow day :P

We only had saltines in our home for the most part. However, Ritz crackers were a TREAT!!!
The ingredients ARE scary on boxed crackers, so I can’t wait to try these. Thanks for sharing Angela!!! (and for the wonderful photos)

Angela, these look awesome! It would be fun to try various flavors. I wanted to mention that my boyfriend bought triscuits recently and i was shocked that they only had a few ingredients in them. Boxed wheat thins however have quite a few more.

Wheat Thins are B’s favorite kind of crackers. Just made a shortcut to this recipe. He’s going to be so excited! Definitely going to make these on Sat… supposed to rain. Can’t think of anythig I’d rather be doing on a rainy day :)

Wheat Thins are one of my faves too! I’m kind of a cracker fiend, so I rarely buy them for fear of eating the whole box :) Two of my current faves are Eco-Planet Non-Dairy Cheddar Crackers and Milton’s Everything Snack Crackers (or Trader Joe’s version). Oh, and Whole Foods version of Ritz are vegan and amazing. See? Cracker fiend.

Having an unexpected day off and a fully stocked pantry of baking ingredients is dangerous, I want to make everything I am seeing on everyone’s blogs today!! I just made some amazing muffins now I want to make these!! I might have to.

This is definitely one of the most appealing homemade cracker recipes I’ve come across. I need to make them! I loved Wheat Thins as a kid, but nowadays the only crackers I buy are Kashi and Back to Nature. I love the idea of making my own, and I think this recipe will be my first foray :).

I was a Thin Mints and Ritz Bits girl all the way as a child. I also liked crackers shaped like ducks called Quackers, but I don’t even know if they still make them! I am definitely going to try your recipe. My husband will love these!

I love making crackers and these look amazing! I think Wheat Thins just offered you a job…but yours look even better than theirs!

I loved!!! Triscuits, Wheat Thins, Ritz, Saltines, you name it, growing up and in my early 20s til i figured out my gluten issues, I used to eat crackers like it was my job. They say you sometimes crave your allergens, well I sure did!

Great work, Angela..they are beautiful! And i love the short ingredient list!
:)

Hi,
I am new to your blog and can I just say I must have been on it for an hour! It’s fantastic. You make me want to be vegan :) In all seriousness, I’m so happy though, to find recipes that are and that I really want to try, especially those wheat thins!!!
I also found your post of when your hubby was quitting coke. I read every single comment because I’m trying to hard, I am truly addicted to diet coke!!!
Looking forward to following your blog!
Susie

These do look like Wheat Thins! My favorite crackers as a kid were those min Ritz peanut butter sandwiches. And the cheddar crackers with “peanut butter” filling. You should make a vegan version of those!!!

Hey Angela-
These are kinda similar to the crisp-bread recipe i sent you!
only that has more grains and stuff in it.
I use the crispbread for breakfast with whatever topping i have in the house and i keep a batch at work so i avoid the whole soggy sandwich drama at lunch!
Thanx for sharing!

Wheat thins were definitely my cracker growing up! Then I started trying all these artisan crackers and turned my snooty nose up at it. Not anymore! Since making your recipe, my love/obsession of Wheat Thins has returned. Thanks!

Have you ever tried Nairns Oatcakes? Quite simple and delish, just like your Thins, and good for savoury and sweet. I think you might enjoy them. :)

Growing up wheat thins were my favourite cracker! I always used to make shapes with them on the table before eating them. I’ve been wanting to create a healthier version of them for a long time, so I love this recipe! Triscuits were another fave. Although these days my favourite crackers are Wasa crsisps :)

Hi Angela-
I’ve been reading awhile and finally commenting: these are fantastic! You’re my hero!
My husband didn’t think crackers could be homemade, and he was right-out impressed.
Thanks for this blog and sharing so many of your wonderful recipes and kind thoughts!

I just made these and they are DELICIOUS! I ate most of the first pan while the second pan was still baking. (Oops!)

I’d like to think of a way to make it with less Earth Balance. Is there anything else that could be substituted? If I’m going to eat whole pans at a time, I want to try to make them a bit lower fat. ;-)

Luckily I stumbled across your blog reading a chatalaine.
I made these crackers with a little hesitance. But good God they were delicious! My kids loved them and I loved them. (meat eater, cave-dwelling husband not so much). I burnt my freaking mouth stuffing the hot crackers into my face they were so good!

Homemade crackers are the best! I have found that I like the texture a lot better if I just ripped the dough instead of cutting it. This was discovered accidentally, when one batch I made was a bit too dry and sort of fell apart on me. The edges of the crackers were my favorite! So I went ahead and just ripped the whole batch. The ragged edges of them makes for more air pockets and crunchiness!

Let me first say, I’m a huge fan of your website. Honestly I cook something from your blog at least three times a week. Please keep them coming! I must also admit that I reference your blog so much I actually have it on my bookmarks bar!!

In my pre-vegan days, I loved Cheese Its, and I wanted to try to figure out a way to bring some cheesy goodness to your amazing wheat thin recipe. Done and done! I added about 1/4 (or more) cup nutritional yeast with about 1/4 tsp garlic powder, omitted the vanilla extract and upped the paprika just a sprinkle. They turned out amazing! A great way to have a vegan-friendly cheese cracker. The recipe I used is pretty basic but I’m sure your culinary genius will find a way to make them the most amazing cheese its ever!

I’ve been visiting your blog for about 2 years now, and made many delicious meals using your recipes, but this is the first time I’m commenting because the wheat thins are awesome. They are addictive and so dangerous that I keep them somewhere rather inaccessible so I wouldn’t finish them at once. I subbed cayenne for paprika, and omitted the salt sprinkle, but they turned out wonderfully. Thank you for the avocado pasta, the green monsters, the overnight oats, the walnut-lentil loaf, the banana bread, and now this. Looking forward to more news of your book!

I just made these and I can’t stop eating them. These are soooooo goooooood!
Mine took a few minutes longer to bake, but I have the feeling mine were rolled a little thicker. I used sunflower oil instead of the butter substitute… Worked without any problems. If you are thinking of trying these, go for it! This recipe is simple, tasty, and fool proof. Thanks for sharing!

I know you said you used whole wheat flour but do you thnk it would ruin the recipe to use whole wheat bread flour? I just used up the last of my whole wheat flour on making bread but these look so delicious !!

I dove in and tried the recipe with whole wheat bread flour and still delicious! They were a little more chewy than i expected but i think next time i will roll them a bit thinner..I’m also thinking about using a bit of dried basil and sundried tomatoes to imitate the store version, my husband is addicted to them! Thanks for another great recipe!

I just found this recipe and made these. OMG!!! I am loving this recipe. Delish crackers and quick and easy. I have been craving crackers and something salty/crunchy since changing my diet. I have found that something. This is a keeper! Thanks girlfriend!

Made these this weekend, used coconut oil instead of Earth Balance and they turned out wonderful. I wish I made a double batch! We ate them with some squash and carrot soup (and ate a lot just on their own!)

These are great and so easy! I just made a second batch and subbed 1/4 cup of the whole wheat flour with flaxseed meal and it was fabulous – adds a little extra flavor and texture. Thanks for the recipe!

omg omg what!? How have I been addicted to your blog for the last 6 months and I discover these on some random webpage through Facebook glorifying snack foods that I’ll never have to buy again?? This is so genius! THANK YOU